Monday, April 18, 2016

Calabaza and White Bean Soup








We've been getting some wonderful ginger, turmeric and calabaza squash from Sana. A local friend also gets a box from Sana every week and posted a recipe for Calabaza White Bean Soup. Sounded lovely, so I gave it a try. I changed it up just a bit. I doubled the recipe because my squash was so huge. It made four 2-quart jars! Soup for dinner, soup for the freezer, soup for friends.

Calabaza and White Bean Soup
1 bag white beans (large or small)
1 calabaza, chopped (Puerto Rican squash)
1 lb carrots, roughly chopped
1 onion, chopped
fresh grated ginger
fresh grated turmeric
cumin (seeds or ground)
chicken broth (optional)
  • Soak the beans over night. In the morning, drain and add fresh, filtered water. Cook until soft.
  • While the beans are cooking, chop up the calabaza and carrots. Toss on sheet with olive oil. Roast in oven at 400 degrees until soft (20-30 minutes).
  • Chop/grate ginger and turmeric. In large pot, sauté in olive oil. Add cumin seeds and chopped onion. Sauté until soft.
  • Add beans to the ginger pot (if too much liquid, drain and reserve to thin soup later). Add roasted vegetables. Add chicken broth, whatever amount you have on hand.
  • Using an immersion blender, puree the soup. I found with such a large batch, I needed to blend with this and then puree it again in the blender. That gave it a finer puree.
  • Serve with a drizzle of cream.

3 comments:

  1. Wow! it looks delicious, Missy! I want to make it as well. Thanks for the recipe!

    ReplyDelete
    Replies
    1. It is really yummy and super easy to make!

      Delete
  2. Not being a cook, to me it looks like a lot of work! chopping especially! but it sounds delicious.

    ReplyDelete

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